Raspberry and rosewater custard trifle

Babiche Martens

Ingredients

2 Tbsp	Caster sugar
3	Eggs, (yolk)
1	Vanilla bean, (split length ways)
1 cup	Raspberries
1 ¼ cups	Milk
3 tsp	Rosewater
1 packet	Savoiardi biscuits
1 to dust	Icing sugar

Directions

1. To make the custard, whisk the yolks, sugar and scraped vanilla seeds in a bowl.
2. Pour the milk into a saucepan and bring to a boil then pour on to the egg mixture. Return to the cleaned saucepan and stir over a gentle heat with a wooden spoon.
3. When the mixture is thick enough to coat the back of the spoon, remove from the heat and cool. Make sure it does not boil or the custard will split.
4. Put the raspberries into a bowl and sprinkle with the rosewater. Let sit for 30 minutes while the custard cools or prepare in advance.
5. Assemble by breaking the biscuits, then layering in glasses with the raspberries and custard. Finish with raspberries and a dusting of icing sugar.